Scramblewiches

My friend Stephanie and I first tried this recipe about three and a half years ago and we absolutely loved it.  This recipe is from Rachael Ray's 30-minute meal cookbook, "365: No Repeats".  If you try this recipe and like it, I highly recommend the cookbook.  We tried several recipes from it and enjoyed lots of tasty creations.  When I say that 'we tried', I truly mean, that Stephanie made them and I helped eat them.  At that time, I wasn't much of a cook (very little experience).  I really love this recipe I'm sure that if you like ham and eggs, you love it too.  Try it for breakfast or dinner, either way your stomach will appreciate it!

Scramblewiches

1 baguette (day-old is fine)

2 Tbs. butter

½ lb. deli-sliced ham

8 large eggs

splash of milk

1 tsp. hot sauce

salt/pepper

Swiss cheese

Preheat the oven to 200 degrees F.

Crisp the bread on the lower rack of the oven for 5 minutes and then remove. Then split it lengthwise, and hollow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the meat and cook, separating pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with milk, hot sauce, salt and pepper. Add to the meat and scramble, keeping the eggs little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take it out as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble; there are eggs under there!

Try it soon and enjoy it often!!